Sunday, November 28, 2010

Couscous Kidney Bean Salad

I have been making big batches of this to eat for lunches through out the week lately. I'm very excited to share this great lunch I love so much!

Couscous Kidney Bean Salad
2- 12 oz. cans low sodium chicken broth (appx. 4 cups)
4 c. tricolor cousous
1- 12 oz. can kidney beans
1- 12 oz can cut baby corn
1/2 c. chopped fresh cilantro
1/2 c. chopped scallions
1 chopped red bell pepper
2 chopped roma tomatoes
3 tbsp. olive oil
3/4 c. lemon juice
1/4 c. red wine vinegar
2 tbsp. minced garlic
Bring chicken broth to a boil in a large pot. Add couscous to boiling broth and stir evenly until couscous is thoroughly saturated in broth. Stir in cut kidney beans, vegatables, garlic, lemon juice, oil, and vinegar. Add salt and pepper to taste. Stir thoroughly and enjoy! Refridgerate to store.
You can add or substitute any other veggies you enjoy! There are 6 weight wathers ProPoints per 1 1/2 c. serving.

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